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Ancho Chile-Fish Tacos with Creamy Cabbage Slaw

Prep Time
Total Time

8 servings

Ancho chile pepper powder and two kinds of shredded cabbage give these easy-to-make fish tacos their spicy-crunchy-creamy appeal.

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What You Need

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Make It

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  • Mix first 3 ingredients in shallow dish until blended. Add fish; turn to evenly coat. Refrigerate 30 min. to marinate. Meanwhile, combine all remaining ingredients except tortillas. Refrigerate until ready to use.
  • Heat large heavy nonstick skillet on medium-high heat. Remove fish from marinade; discard marinade. Add fish to skillet; cook 5 min. or until fish flakes easily with fork, turning after 3 min.
  • Top tortillas with fish and coleslaw.

Special Extra

Serve with lime wedges.


Substitute 2 serrano peppers for the jalapeño pepper.


  • 8 servings

Nutritional Information

Serving Size 8 servings
Calories 250
Total fat 13g
Saturated fat 2g
Cholesterol 40mg
Sodium 220mg
Carbohydrate 16g
Dietary fiber 3g
Sugars 2g
Protein 17g
% Daily Value
Vitamin A 8 %DV
Vitamin C 30 %DV
Calcium 6 %DV
Iron 6 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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